Yeti Cooking

Grilled Steak 

 

Ingredients:

-Angus Beef Grass Feed NY Strips or Ribeye or your preference 

-Extra virgin olive oil 

-Teriyaki Sauce

-Pepper black or Lemon Pepper (your choice

-Salt 

-Garlic powder 

-Montreal Steak Seasoning 

-Charcoal 

-Smoking Chips ( Your choice ) 

-9X13 or larger container for the steaks. 

 

 

Have a 9X13 or container larger enough to hold your streaks. 

Inside the container put a light coating / base of : 

Pepper (your choice) 

Salt 

Garlic powder 

Montreal Steak Seasoning 

 

Remove the steaks from the package and rinse off with warm water. 

Place them in 9x13 or larger container to take your steaks. 

Brush on a coating of Olive oil on the entire meat and sides. 

Then put your coatings on each side of the meat with: 

Pepper, Salt, Garlic powder, and Montreal Steak Seasoning. 

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Then apply a generous portion of Teriyaki to the steaks in the container. Make sure to flip the steaks over to get both sides. 

Do not ever puncture the meat with a fork or knife. Use tongs to handle the steaks in preparation (or Clean Hands)  & during the cook.

Let the meat sit and marinate. The longer the better and you will need to place them back into a refrigerator or cool box for more than 30 mins. 

Once you determine your cook time, 

Use the Woods Chip index referenced by the site for your choice. 

Once selected put the chips in a container which you can soak them in HOT water for around 30 mins before using them on the grill. 

Once you get the chips soaking, then get your grill prepared. 

Making sure to clean the grilling surface from the previous cook, and apply a coating of canola oil to keep from sticking. 

When you prepare your charcoal in the grill you can either use direct heat ( grill directly on top of the coals ) or indirect heat ( grill the meat in front of the coals) 

If you choose indirect heat it will take a little longer however you will not have flair ups and the meat will cook slower with the temps gradually increasing. 

Once you light the charcoal carefully replace the grilling surface back on the grill. 

Once the charcoal has gained a "light graying" make sure to spread the charcoal evenly in the position of choice (Indirect or Direct). 

Drain the water from the soaking chips and spread out half of them on the charcoal. Place your steaks on the grilling surface quickly.  Any remaining fluid in the steak container, pour it over the face of the steaks while on the grill and try to save some for the Flip. 

Depending on the temp of the grill (minimum of 220), the type of heat source (Indirect or Direct), and the selected cooking preference of the meat to temperatures  (Rare, Medium, Well, etc from the referenced temperature website), the typically flipping of the steaks is every 15 minutes. On the fist flip, make sure to use the remaining juices from the steak marinating container on the top of the steaks and also put the remaining wood chips on the coals. If you have to flip the steak more than two times, use a brush or spray can of olive oil to keep the meat moist.  

One the steaks are to your desired temp for the cook ( This is the only time you should puncture the meat with a temp probe and if you have to a couple of times, try to use the same entry holes. ) then remove the steaks with the tongs. 

You may also want to let the meat rest for 10 or 15 mins before eating as long as you have them wrapped in the container with foil or with a top in order to keep warm. 

Enjoy ​